Nutrition Facts
4 servings
4
Axoa Recipe
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This is a traditional festive family recipe, passed down from our grandmothers and refined by great chefs. It's relatively easy to make, but it's important to choose the right cuts of veal. It can even be prepared the day before and reheated on the day of serving.
Ingredients
1 Boneless veal shoulder
2 Large onion
1 Red bell pepper
8 Little sweet green pepper
2 cloves Garlic
2 Bay leaf
Powdered chili pepper
75 Brown veal stock thickened
7 Olive oil
1 pinch Salt
Directions
1
Preparation of the ingredients: Cut the veal shoulder into 1 cm cubes, as well as the onions, red bell pepper, and peppers.
2
Cooking Sauté the veal in a pan with a bit of olive oil until the water evaporates. In a pot, sweat the onions, bell pepper, chili peppers, garlic, and bay leaf with a bit of fat.
3
Mix the meat in the pot with the garnish, seasoning with ground chili and salt. Caramelize everything.
4
Add the white wine, a strip of dried chili pepper measuring 5-10 cm, and reduce.
5
Add the brown stock.
6
Simmer for 40 minutes.
Ingredients
Ingredients
1 Boneless veal shoulder
2 Large onion
1 Red bell pepper
8 Little sweet green pepper
2 cloves Garlic
2 Bay leaf
Powdered chili pepper
75 Brown veal stock thickened
7 Olive oil
1 pinch Salt
Directions
Directions
1
Preparation of the ingredients: Cut the veal shoulder into 1 cm cubes, as well as the onions, red bell pepper, and peppers.
2
Cooking Sauté the veal in a pan with a bit of olive oil until the water evaporates. In a pot, sweat the onions, bell pepper, chili peppers, garlic, and bay leaf with a bit of fat.
3
Mix the meat in the pot with the garnish, seasoning with ground chili and salt. Caramelize everything.
4
Add the white wine, a strip of dried chili pepper measuring 5-10 cm, and reduce.
5
Add the brown stock.
6
Simmer for 40 minutes.
Notes
-
boudrant
very good recipe, I think on my side that we can also make it with black pork instead of red bell pepper and green chili, lemon, and another aromatic herb!! -
Marie claire
Name of the pepper excellent My suggestion: for mild peppers, use LARGE PEPPERS (as they are called in some regions); you can find them in the exotic vegetables section, and for the meat, it needs to reabsorb all its moisture to be tender. -
christine_d66
pure happiness it's all in the title, everyone loved it.. will definitely make it again soon My suggestion: I added 1 extra pepper, as I didn't want to change the recipe too much. -
83Chris
Engineer Excellent My suggestion: I made it with diced veal and did not hesitate to discard the water released by the veal. The longest part is making the thick veal stock (I did it the day before). As a side, I prepared bulgur in a risotto style with a good glass of dry white wine accompanied by powdered veal stock. Regrets: during the preparation of the thick veal stock, the stock needs to be strained, so I ended up with sauce mushrooms that I should have kept for the bulgur risotto. Thank you all, your advice is valuable. Chris -
Julien
Axoa version me! I love this dish! My suggestion: Since I can't always find specific peppers, I use red and green bell peppers... Or garden peppers... I add a pinch of cayenne pepper at the end of cooking (to spice up the dish). Shallots, garlic, bay leaves, thyme, shoulder of veal (cut into very small pieces and trimmed of fat—there's some loss...), smoked bacon, ham, salt, pepper, a beef-type bouillon... In what order... Chef's secret! I often serve it with rice, it's fantastic! For the wine, a red wine or a Bordeaux with a lot of tannin. Enjoy your meal! To your taste buds!
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